Passed Hors d'Oeuvres
Cucumber-Lime Gazpacho Shooters
topped with Seared Ahi Tuna on Tortilla Crisps
Pulled Pork Tostaditas
with Cilantro Aioli & Tart Apple Pico
Dinner Buffet
Marinated And Grilled Flank Steak
with Chimichurri
Peach-Jalapeno Glazed Breast Of Chicken
Green Chile Mac & Cheese
Sautéed Green Beans
with Compound Butter
Southwestern Caesar Salad
